蠔油鮭魚蔥香豆腐

This recipe is AI-generated. Adjust based on your actual situation.

Pan heats oil, tofu cubes sear until golden. Remove tofu, add ginger-garlic to infuse. Salmon pieces hit hot surface for quick sear, oyster sauce, sugar, vinegar balance poured in. Tofu returns, sauce thickens slightly. Scallions tossed last, sesame oil finishes aroma.

Difficulty
Cooking Time
11 min

Ingredients

  • 鮭魚100 g (≈ ½ 片)
  • 豆腐140 g (≈ ½ 塊)
  • 蔥1 根
  • 橄欖油⅔ 湯匙
  • 糖¼ 茶匙
  • 蠔油⅓ 湯匙
  • 白胡椒粉¼ 茶匙
  • 米酒⅓ 湯匙
  • 鹽¼ 茶匙
  • 香油¼ 茶匙
  • 醬油⅓ 湯匙
  • 薑1 片
  • 烏醋¼ 湯匙
  • 水2⅔ 湯匙
  • 蒜1 瓣

Cookware

  • 平底鍋

Steps

  1. 1將薑切片、蒜拍碎、蔥切蔥花、豆腐切大塊、鮭魚切塊
  2. 2平底鍋中火熱橄欖油 20 秒，加入薑片、蒜末爆香 25 秒
  3. 3放入豆腐塊煎至兩面金黃 2 分鐘後取出
  4. 4平底鍋再熱橄欖油 20 秒，放入鮭魚塊煎至兩面金黃 1 分 30 秒
  5. 5加入醬油、蠔油、糖、烏醋、白胡椒粉、米酒、水煮滾 45 秒，放入煎過的豆腐塊小火燜煮 3 分鐘
  6. 6最後加入蔥花、香油拌勻即可

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